Kaika Tei, a renowned restaurant representing Gifu, was established by Chef Furuta, and is now run by the second generation in the kitchen. Chef Furuta has also opened "Furuta" in Ginza, continuing to offer some of the finest Chinese cuisine in Japan. His son has pursued a career in French cuisine and currently manages "CHIUnE" in Kioicho. I visited him when he first opened his French restaurant in Gifu, and I was blown away by the incredible flavors. Although the genres differ, the culinary talent of the Furuta family is clearly inherited.On this day, I visited with a high school classmate. After reconnecting through a Facebook account that had been compromised, we finally met again after a long time.We ordered the simplest lunch course, which allowed us to enjoy traditional flavors at a very reasonable price.The first dish was fried gyoza with sea urchin and scallops. The rich aroma of the sea urchin spread instantly, and it paired perfectly with the butter sauce. It was a dish that could easily be called a specialty of the restaurant.The following assorted appetizers reminded me of the restaurant's true capabilities. It included edamame tofu, century egg, char siu, beef shank, abalone liver, salmon, jellyfish, and mountain jellyfish. There was no compromise in any of the dishes.I was particularly surprised by the salmon. Normally, I don't eat it much, but I couldn't help but exclaim, "This is delicious!" Even more surprising was the century egg. I forgot my previous dislike and found myself eating it with great enthusiasm. The complex and deep flavors made me wonder what they were made from. If they sold that seasoning alone, I would definitely buy it.The chive gyoza soup was gentle and soothing, while the shrimp and edamame Chinese pie came with an exquisite chili sauce. This sauce was so delicious that I thought, "I want to eat five of these just by themselves."The sea bass with Mongolian squid and green papaya sauce was also excellent. In fact, everything was good. The skin of the sea bass was perfectly crispy, and the rich sauce harmonized beautifully, achieving the perfect balance.The Hida pork braised in Shaoxing wine was not only tender but the soup was remarkable. I found myself drinking it eagerly, so much so that I forgot to take a photo, which was a regrettable mistake due to how delicious it was.To finish, I repeated the tantanmen that had impressed me last time without hesitation. I had debated between fried rice and this bowl until the end, but choosing this was definitely the right decision. The balance of aroma, richness, and spiciness was just to my liking, allowing me to enjoy it happily until the end.We concluded with a gentle touch of almond tofu, followed by a refreshing frozen oolong tea sorbet. The flow of the meal was beautifully concluded with a refreshing aftertaste.Even the tea served casually between dishes was surprisingly delicious. It made me realize that the meticulous attention to detail is why this restaurant has been regarded as a top establishment for so many years.Gifu has many renowned restaurants, but Kaika Tei undoubtedly stands at the pinnacle. Only two restaurants, "Takada Hassho," which nurtures talent, and this "Kaika Tei," have received a perfect score of 5 on Tabelog.Next time, I plan to indulge a bit and come for caviar rice vermicelli and shark fin!